Homemade falafels & pita

📝 Ingredients

• 240 g dried chickpeas soaked for 24h (NOT canned!)
• 1 onion
• 3 garlic cloves
• 1 large bunch of mixed parsley and coriander
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp chilli
• 1 tbsp flour
• ½ tsp baking powder
• Salt, oil for frying
• 4 pita breads
• Tahini sauce, lettuce, tomatoes, cucumber, red onion

🍴 Utensils

• Food processor
• Large saucepan or deep fryer
• Thermometer (ideally)

📖 Steps

1. IMPORTANT: use dried chickpeas soaked for 24h, never canned chickpeas — they're too wet and the falafels would fall apart when fried.
2. In the food processor: onion, garlic, drained chickpeas, fresh herbs, spices and salt. Pulse until it has a couscous-like texture — grainy, not smooth. Don't over-blend.
3. Add the flour and baking powder, mix. Refrigerate for 30 min to firm up.
4. Shape into 3 cm balls (or flattened discs). If the mixture is too sticky, add a little flour.
5. Heat the oil to 175 °C. Fry the falafels in small batches for 3–4 min, turning them. Goal: deep golden brown and crispy.
6. Drain on paper towels. Salt immediately.
7. Warm the pitas and open them up. Fill with falafels, lettuce, tomatoes, cucumber, red onion and tahini sauce.